Rustic Old-Fashioned Apple Pie
There is nothing better than a freshly baked apple pie! This rustic, old-fashioned apple pie recipe features a scratch-made crust and simple ingredients.
Normally I’m all about tweaking or experimenting with traditional recipes in order to come up with some ‘new’ or ‘improved’ version of it. But then there are those timeless recipes that I just want to remain timeless. This Rustic Old-Fashioned Apple Pie is one of them. There are millions of apple pie recipes floating around the internet and scribbled on index cards stuffed into old church cookbooks that are handed down through generations of grandmas and aunts. No version is really any better than another. They’re all delicious. That’s because apple pie is classic. There was nothing wrong to begin with and so there’s really nothing to ‘improve’. I took the ‘if it ain’t broke, don’t fix it’ approach with this recipe. This no-fuss, no-frills version focuses on the basics – a scratch-made crust, fresh apples in season, and just the right amount of spice. Nothing more, nothing less.
The key to a nice rustic, old-fashioned pie is some homemade crust. The first thing I do when baking any pie is to prepare the pie dough. Follow this recipe – How To Make Homemade Pie Crust and you’ll be on your way. I encourage people to make their own pie dough. It’s one of those things that’s intimidating at first but is no problem after a few tries. Rolling out pie dough can actually be pretty fun (I promise!) Once the dough is prepared and chilling in the fridge, peel and cut 4-5 apples into small pieces. It is important to cut them into uniform sizes to ensure that they bake evenly. I like to use a combination of tart and sweet apples. For this pie I went with 2 large Braeburn and 3 small Granny Smith.
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